One-Pan Roasted Chicken Thighs with Carrots and Potatoes
Description
This One-Pan Roasted Chicken Thighs with Carrots and Potatoes is classic comfort food done right. Juicy, well-seasoned chicken thighs roast until golden and crispy, while carrots and potatoes soak up all the savory juices. Everything cooks together on one pan, giving you deep flavor, tender vegetables, and minimal cleanup—perfect for busy weeknights or relaxed weekend dinners.
🕒 Time & Servings
Prep Time: 15 minutes
Cook Time: 40–45 minutes
Total Time: ~1 hour
Serves: 3–4
📝 Ingredients
Chicken
6 bone-in, skin-on chicken thighs
3 tbsp olive oil
1 tsp garlic (minced)
1 tsp paprika
1 tsp dried thyme or oregano
½ tsp black pepper
¾ tsp salt (or to taste)
Vegetables
3 medium potatoes (cut into chunks)
2 large carrots (thick slices)
1 small onion (wedges – optional)
👩🍳 Method
1. Preheat Oven
Preheat oven to 200°C (400°F)
Line a large baking tray with foil or parchment paper.
2. Season Chicken
In a bowl, mix:
Olive oil
Garlic
Paprika
Thyme/oregano
Salt & pepper
Rub mixture all over chicken thighs (under the skin if possible).
3. Prepare Vegetables
Place potatoes, carrots, and onion on the tray.
Drizzle with a little olive oil.
Season lightly with salt & pepper.
Toss well.
4. Assemble
Spread vegetables evenly.
Place chicken thighs skin-side up on top of vegetables.
5. Roast
Roast uncovered for 40–45 minutes
Flip vegetables halfway if needed
Optional: Broil/grill for 3–5 minutes for extra crispy skin
6. Serve
Rest for 5 minutes
Garnish with fresh parsley
Serve hot with salad or bread
⭐ Tips for Best Results
Pat chicken skin dry before seasoning for crispiness
Cut vegetables evenly so they roast evenly
Don’t overcrowd the pan—space = crisp
❓ Questions & Answers
Q1: Can I use boneless chicken thighs?
Yes. Reduce cooking time to 30–35 minutes.
Q2: Can I add other vegetables?
Absolutely—broccoli, green beans, or bell peppers work great.
Q3: How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days.
Q4: Can this be made in an air fryer?
Yes. Cook at 180°C (360°F) for 20–25 minutes, flipping halfway.
